In one of our Certified Food Protection Manager training classes during our recent record breaking cold snap, a student asked “whether CFPMs use freezing or refreezing foods to kill bacteria in meat products and ready-to-eat foods? If we store our product outside in the snow at negative 30 degrees, it should be too cold for […]
The MN Food Code Fact sheets provided by the health department are a free and easy-to-use guide to nearly any food safety issue. The ServSafe Food Manager controls food safety in their establishment, but there are many training tools available to help them educate their staff, monitor procedures and go the extra mile to keep […]
According to a recent report out of New York state, fish labeling fraud is becoming fairly rampant, with many species of fish being substituted with cheaper, lower quality seafood. If this is such a widespread problem, how can MN food safety managers actually know if their seafood is actually what the supplier says it is? […]
When evaluating the food cost of any given menu, waste creates a major impact and hurts profit margins, especially during typically slow late winter months. Besides ordering less product, menu streamlining options can help reduce waste and leave more money in your budget. This week, we’ll offer some tips on menu streamlining menu that can […]